Honey Butter Cornbread (Print Format)

Soft golden bread with sweet potato and a spread of honey butter, great for breakfast or brunch.

# Ingredients:

→ Cornbread

01 - 1 cup cornmeal
02 - 1/4 cup honey
03 - 1 cup mashed sweet potatoes (around 1 medium-sized sweet potato)
04 - 1/2 teaspoon salt
05 - 1 tablespoon baking powder
06 - 1/4 cup granulated sugar
07 - 1 cup all-purpose flour
08 - 1 cup buttermilk or regular milk
09 - 2 large eggs
10 - 1/4 cup melted unsalted butter

→ Honey Butter

11 - 1/4 cup honey
12 - 1/2 cup softened unsalted butter
13 - Optional: 1/4 teaspoon salt

# Steps:

01 - Turn the oven on to 375°F (190°C). Lightly grease an 8-inch square pan or an iron skillet.
02 - Cook the sweet potato and mash it until smooth. Leave it to cool a little.
03 - Mix the cornmeal, flour, sugar, baking powder, and salt together in a big bowl.
04 - In another bowl, stir the mashed sweet potato, buttermilk, eggs, melted butter, and honey until blended.
05 - Add the wet mixture into the dry ingredients and mix gently. Don’t mix too much.
06 - Pour the batter into the greased pan, then bake for 25-30 minutes. Check if it’s done by inserting a toothpick—it should come out clean.
07 - While it’s baking, whip the softened butter, honey, and, if you’d like, a pinch of salt until it’s creamy.
08 - Once out of the oven, let it cool a little. Slice and serve warm with honey butter on top.

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